Indian Potato Sliders
Indian Style Potato Sliders that are spicy, sweet, tangy and cheesy. A great fusion recipe where Indian street food is served in slider form.
Servings: 12 sliders
Equipment
- oven or panini maker
Ingredients
Potato Filling
- 2 medium potato
- 1 teaspoon fennel seeds
- 2 teaspoons coriander seeds
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 tablespoon grated ginger
- 2 green chili, finely chopped
- ¼ cup frozen green peas
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
- salt to taste
- 1-2 teaspoon lemon juice
Butter mixture to top the sliders
- 1 tablespoon soft or melted butter
- 1 tablespoon green chutney
- 1 tablespoon tamarind date chutney
- 1 teaspoon sesame seeds
To make the Sliders
- 12 slider buns
- green chutney as needed
- tamarind date chutney as needed
- maggi sweet and spicy chili sauce as needed
- ⅓ cup thinly sliced onion
- ⅓ cup thinly sliced bell pepper
- ½ cup boiled corn
- grated cheese as needed ( I used cheddar and pepper jack)
- few pickled jalapenos
- chaat masala ( to garnish) optional
- few coriander leaves for garnish
Green Chutney
- 1 bunch coriander leaves, washed and roughly chopped
- ½ cup mint
- 2 tablespoons dry coconut
- 1 teaspoon cumin seeds
- ½ inch ginger
- 2 cloves garlic
- 2-3 small green chili
- salt to taste
- lemon juice to taste
- ¼ cup water
Instructions
GREEN CHUTNEY
- Add all the ingredients and water and blend until smooth. Scrape down the side and grind again. If needed adjust the amount of water.Use the chutney as needed and store the rest in the refrigerator or freezer
COOKING THE POTATO
- Boil 2 medium potatoes. I boiled mine in the instant pot. Add 3 cups of water into the stainless steel insert of the instant pot. Place the washed potato and close the instant pot lid to sealing position.
- Press the pressure cook button and adjust the time to 15 minutes. After the 15 minutes is done, wait till the pressure release naturally.
POTATO FILLING
- In a mortar add the fennel seeds and coriander seeds. Crush them till fine powder. In a skillet, heat oil and add the cumin seeds. After the cumin sizzles add the fennel-coriander powder. Saute for 1 minute. Add crushed ginger and green chili and saute for a minute.
- Add the boiled and peeled potatoes, green peas, red chili powder, garam masala and salt. Mix and mash the potato. Cook for few minutes. Add the lemon juice, mix and check for spice and salt.
ASSEMBLING
- Slice the slider buns, and spread green chutney on the top bun and tamarind date chutney on the bottom half of the buns.
- Top it with the potato mixture, sliced onion, bell pepper and corn. Drizzle some maggi sweet and spicy sauce, grated cheese and top them with pickled jalapeno.
- Put the other bun and slightly press them.
- Mix a tablespoon each of melted butter, green chutney, maggi sauce, and a teaspoon of sesame seeds and spread it on top of the buns.
- Cover them with foil ( do not skip the foil, if not the top will burn) and bake at 370F preheated oven for 25 minutes. You can also cook these sliders in a panini maker or in a outside grill.
- Let the sliders rest for 5 minutes before enjoying them.
Notes
- Do not use sweet slider buns, use regular slider buns.
- It is very important to cover the sliders with foil to avoid burnt top.
- Potato mixture can be replaced with store bought aloo tikki, mini samosa or tarter tots.
- Cheddar, pepper jack or a combination of both cheeses can be used.